Cherry Champagne Jelly Shots 🍒🥂
Make them ahead… thank yourself later.
Ingredients
• 1¾ cups Prosecco or champagne, opened and allowed to go flat
• ½ cup for blooming
• 1¼ cups for heating
• ¾ cup vodka
• ⅓ cup granulated sugar
• 2 tablespoons fresh lime juice
• 4 packets unflavored gelatin
• Maraschino cherries with stems, drained and patted very dry
• Neutral oil or spray
• Parchment paper
• Edible gold glitter dust, optional
Instructions
1. Lightly grease an 11 x 7 x 1.5-inch pan. Line with parchment paper, leaving overhang on the long sides. Lightly grease the parchment.
2. Pour ½ cup Prosecco into a bowl. Sprinkle gelatin evenly over the surface and let bloom for 5 minutes
3. In a saucepan over low heat, combine the remaining 1¼ cups Prosecco, sugar, and lime juice. Heat gently, stirring until the sugar dissolves. Do not boil.
4. Add the bloomed gelatin to the warm Prosecco mixture and stir until fully dissolved and clear.
5. Remove from heat and stir in the vodka.
6. Pour a thin layer of the mixture into the prepared pan, just enough to cover the bottom. Refrigerate until just set. 5-10 minutes.
7. Arrange cherries evenly over the set layer, stems facing up.
8. Slowly pour the remaining mixture over the cherries. If cherries start to float, put the dish back in fridge for 5 minutes and then add the rest of the mixture once cherries are more set. I did mine twice to be sure they were stable.
9. Refrigerate until fully set, at least 4 hours or overnight. Overnight is best.
10. Lift out using parchment, cut into cubes, and dust lightly with edible gold glitter if desired.
#jelloshots
#partyfood
#nyeeats #holidayrecipes
#champagneshots
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